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A Beer’s Changing Profiles, Copper Questions, and Kräusening For Homebrewers

A homebrewer trying to clone a beer finds his version has a changing taste profile. Mr. Wizard has some thoughts as to why this may be. Also learn about cleaning copper equipment and the old-school technique of kräusening.

Written by Ashton Lewis

Issue: October 2021

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Do Adjuncts "Dry Out" Beer? Fining Beer, Smoky Off-Flavor, and pH 7

Is there a good reason that brewers add corn or rice to beer to “dry” it out? Learn the answer to this as well as Mr. Wizard’s favorite way to fine beer, possible causes to a smoky off-flavor, and why distilled water can’t be used to calibrate a pH meter.

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Low-Alcohol Beer Production, Gravity Drops and the Effects of a Cold-Water Extraction

Low- and no-alcohol commercial beer production has seen a noticeable uptick in recent years, especially in the craft beer world. Mr. Wizard explains how to produce one in your homebrewery. Also, an unexplained drop in gravity and re-using cold-mashed grains.